A FOOD TRADITION
Catalan Cuisine
A Mediterranean tradition from Catalonia combining seafood, vegetables, legumes, pork, and characteristic sweet-savory sauces.
Dishes linked to this cuisine
1–12 of 41
Bacallà a la Llauna
Salt cod is typically floured, browned, and baked in a tin with olive oil, garlic, paprika, and parsley.
Bacallà amb Samfaina
Salt cod is served with samfaina, a Catalan vegetable preparation of tomato, eggplant, bell pepper, onion, and garlic cooked in olive oil.
Bacallà amb Tomàquet
Salt cod is served with a savory tomato sauce made with olive oil, onion, and garlic, often after being lightly floured and browned.
Botifarra amb Mongetes
Grilled or pan-cooked Catalan pork sausage is served with tender white beans, usually finished with garlic and herbs.
Botifarra Dolça
This Catalan sweet pork sausage is cooked with sugar and warm spices, producing a characteristically sweet and savory dish.
Bunyols de Vent
Light Catalan fried fritters made from a choux-like batter of wheat flour, egg, butter, milk, and sugar.
Calçots amb Romesco
Grilled calçots are served with romesco sauce made from roasted pepper, tomato, nuts, bread, garlic, vinegar, and olive oil.
Callos a la Catalana
This Catalan tripe stew combines beef tripe with chickpeas, pork sausage, and a tomato-based aromatic sauce.
Canelons Catalans
Catalan cannelloni filled with roasted meats, covered in béchamel, and baked until golden.
Cap i Pota
A Catalan stew of veal head and foot simmered with chickpeas and a savory onion, garlic, and tomato sofregit.
Cim i Tomba
A Catalan fisherman's stew of firm fish and potatoes layered with onion, garlic, and tomato and cooked until tender.
Coca de Recapte
A Catalan savory flatbread topped with roasted vegetables such as eggplant, red pepper, and onion, sometimes finished with sardines, anchovies, or sausage.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.